How To make Cider Chicken(Coq Au Cidre)
1 oz Slab bacon -- cut into 1/2-
inch dice 1 tb Peanut oil
1 Chicken (3 to 3 1/2 lb.)
:
cut into 8 pieces, skin and fat removed Salt and pepper to taste 4 lg Onions :
thinly sliced
1 Clove garlic -- finely chopped
2 3/4 c Hard apple cider or
-sparkling dry apple cider 1/3 c Calvados or brandy
8 Pitted prunes
1 Bouquet garni
BOUQUET GARNI:
6 Sprigs parsley
4 Sprigs fresh thyme
-OR- 1/2 ts Dried thyme leaves
2 Bay leaves
Tie bouquet garni together with kitchen string, or in a cheesecloth bag. Preheat oven to 325F. In a deep ovenproof skillet with a lid, brown bacon over medium-high heat, about 3 minutes, and transfer to paper towels to drain. Pour off any fat in the pan. Add 1/2 tb. of the peanut oil to the pan and brown chicken over high heat, about 3 minutes per side. Transfer the chicken to a plate, season with salt and pepper and set aside. Add the remaining 1/2 tb. oil to the pan, reduce heat to low and add onions. Cook, stirring occasionally, until the onions are very tender and golden, about 25 minutes. Stir in garlic and cook for 1 minute. Pour in cider and calvados or brandy and bring to a boil. Add prunes, bouquet garni, and the reserved bacon and chicken. Cover and bake until the chicken is very tender and no longer pink inside, 45 minutes to 1 hour. Remove the bouquet garni. Taste and adjust seasonings before serving.
How To make Cider Chicken(Coq Au Cidre)'s Videos
Caramelized Apple Stuffed Chicken with Apple Cider Sauce
How to Make Braised Chicken in Apple Cider
Oven Temperature: 350ºF
Cooking Time: 30 minutes
Ingredients:
1 Chicken
1/2 cup Flour
2 Tbsp Vegetable Oil
1 Tbsp Butter
1/2 Onion, small diced
3 Carrots, small diced
1 Celery, small diced
10 oz Apple Cider
2 oz Apple Cider Vinegar
1 Bay Leaf
2 sprig Fresh Thyme
1 cup Chicken Stock
Directions:
1. Cut chicken into 8-10 pieces, bones removed but skin on.
2. Season the chicken with salt and pepper and then dredge in the flour.
3. Heat medium sauteuse and add the oil and butter.
4. Brown chicken and set aside.
5. Add onion, carrots and celery and sauté until lightly browned.
6. Deglaze pan with cider and vinegar.
7. Return chicken and add bay leaf, thyme and stock. Lower to a simmer and place in oven.
8. Cook 20-30 minutes at 350ºF until cooked through.
9. Remove chicken and set aside but keep warm.
10. Reduce sauce until Nappé. Degrease the sauce if necessary and adjust seasonings and serve with warm chicken and risotto.
Enjoy!
Music:
Acid Jazz, Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Taste le Tour with Gabriel Gate S07 2011 ep132 Chicken casserole Vallée D’Auge
Bonjour from the Pays d’Auge in Normandy. This is the sixteenth century château of St Germain de Livet
A typical Norman construction just at the edge of the town of Lisieux.
The local countryside is lush and very green and the milk is used to produce some of the finest and tastiest cream and butter in the world.
Only a few kilometres from here is the native home of the very creamy Camembert cheese, the most popular cheese with French people and the very tasty washed rind livarot cheese, as well as the delicious and fine-textured Pont
L’ Evêque.
These three cheeses are often made with raw milk.
As well as raising cattle, many of the local farmers have apple groves producing superb cider and one of my favourite liqueurs, Calvados.
Léon Desfrieches from Pére Jules has made Calvados for over sixty-five years.
Q
Combien est-ce que vous avez de variétés?
How many varieties have you got?
A
Léon
On a sur l’exploitation entre 70 et 80 varietés différentes.
We have on our property between seventy and eighty different varieties.
Avec pommes douces, douces amers, amers et aigres.
Including, sweet, bitter sweet, bitter and acidic apples -
chose indispensable pour avour un bon équilibre des jus,
A necessary element to obtain a good balance in the juices.
qui servent au cidre au calvados ou pommeau.
To make cider, calvados or pommeau.
Il faut tojours garder cet équilbre.
You must always keep that balance.
De manière que ce soit cohérent.
In order to obtain satisfaction.
au point de vue gustative.
as far as taste is concerned.
Ptc
This barrel contains about nine thousand litres of freshly made Calvados and the story behind the making is very simple.
It starts with some fresh apples. They are crushed into apple juice, the apple juice is fermented into cider and the cider is distilled twice into the calvados. And then the calvados is matured in this cellar sometimes up to forty or fifty years.
Ptc
What we get from a forty year old Calvados is a beautiful perfume of ripe apple, a taste of vanilla from the wood and a length of flavour from the age from forty years.
Recipe
Poulet Vallée D’Auge
Chicken casserole Vallée D’Auge
This classic chicken dish, Poulet Vallée D’Auge, cooked in cider and cream and served with apple was named after this beautiful region.
Naturally it starts by browning seasoned poultry pieces in butter.
‘This superb chicken is one of the great favourite Sunday lunches in Normandy’.
Once the chicken is browned, I flame with a little Calvados.
I Stir in three shallots, cut into pieces, and a little cider.
I control the heat to a simmer and let it cook covered for about 20 minutes.
The Normans garnish the chicken and with quarters of apple cooked in butter.
Can you imagine how wonderful the sweetness of these apples will be with the chicken.? It’s Great!’
‘Well you know sometimes some of the locals would use pears. I think that apples are the big speciality of the region and it goes so much better with the cider of the Calvados.’
Then some mushrooms are sautéed in butter and added with the delicious local cream to the chicken. The sauce is simmered down for about 5 minutes. Yum!
Families serve Poulet Vallée D’Auge on a large platter with the apples around the chicken for everyone to help themselves.
Poulet au cidre
Je vous ai filmer une recette que je cuisine habituellement a la plaque et j'ai décider de la tester avec le Cookeo
Recette : Poulet au cidre facile
Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Poulet au cidre facile
Voici la recette en détail :
Pour 6 personnes
TEMPS TOTAL : 75 min
Préparation : 15 min
Cuisson : 60 min
Ingrédients :
1 Poulet fermier coupé
200 g Gros lardons
3 Carottes
2 Oignons
1 Botte d’oignons grelots
2 échalotes
50 g Beurre
5 cl Huile d’olive
5 cl Calvados
40 cl Cidre brut
1 Bouquet garni
200 g Champignons de Paris
2 Jaunes d’oeufs
20 cl Crème fraiche
Sel
Poivre du moulin
Etape 1 : Pelez et coupez les carottes. Pelez les oignons et les échalotes, coupez-les en 4.
Eliminez la tige verte des oignons grelots.
Etape 2 : Chauffez un filet d’huile et le beurre dans une cocotte sur feu vif, et faites fondre les oignons et échalottes.
Salez et poivrez les morceaux de poulet, ajoutez-les dans la cocotte pour les faire colorer. Réservez-les.
Etape 3 : Ajoutez les lardons, les champignons et les carottes coupées en gros dés, versez un filet d’huile et faites-les colorer.
Remettez les morceaux de poulet, arrosez de calvados chaud et flambez aussitôt, en approchant une flamme à l’intérieur de la cocotte.
Etape 4 : Versez le cidre, ajoutez le bouquet garni, couvrez et portez à ébullition puis baissez le feu et laissez mijoter 50 min.
Placez le poulet et sa garniture dans un plat de service, maintenez au chaud.
Etape 5 : Filtrez la sauce, puis replacez-la dans la cocotte et faites réduire de moitié sur feu vif.
Dans un bol, fouettez la crème fraîche avec les jaunes d’œufs.
Etape 6 : Versez dans la sauce réduite, en fouettant sur feu doux. Versez sur le poulet, et servez chaud.
Notre page Facebook :
Notre site web :
Source :
Mussels with Speck (Bacon) & Cider - Moules Bretonne
Mussels, I just love mussels. Plump, juicy and sweet, they’re the base of one of my favorite recipes. When cooked with smokey bacon, sweet yet dry cider and a bit of cream, they create an explosion of flavour that’s impossible to resist.
INGREDIENTS
• 50 ml olive oil
• 250 g speck
• 3 shallots
• 3 cloves garlic
• 5 sprigs fresh thyme
• 1 bay leaf
• 2 kg black mussels
• 300 ml dry cider
• 200 ml pure cream
• handful flat parsley
• freshly ground black pepper
• crusty French bread, to serve
FULL METHOD
---